Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

Thursday, 29 June 2017

A snow egg = a sweet, light, fluffy cross between a poached
egg, a marshmallow and a meringue!

I’ve been reading about snow eggs and admiring desserts
that have been shared on social media. It’s time for a pineapple version . . .
the recipe for the snow eggs is from taste.com (with the raspberries replaced by
pineapple) and the pineapple mint cocktail is from Jean Bowring’s 1970 Cookbook, minus
the garnish, Anne

Step 1 Place milk, vanilla bean and 75g (1/3 cup) caster sugar in
a large, wide saucepan or deep frying pan and slowly bring almost to the boil.

Step 2 Meanwhile, using an electric mixer, whisk egg whites and a
pinch of salt until soft peaks form, then gradually add icing sugar and beat
until mixture is thick and glossy.

Step 3 Remove vanilla bean from milk and reserve, keeping milk at
a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons,
scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each
side, then transfer to tray. Meringues will keep at this stage for up to 2
hours. Makes about 24 meringues.

Step 4 Strain milk into a clean saucepan and add scraped seeds
from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a
bowl until combined, gradually pour in the hot milk, then return mixture to pan
and stir over low heat until mixture thickens enough to coat the back of a
spoon. Do not boil. Custard can be served immediately or refrigerated until
ready to serve.

Step 5 To serve, spoon custard among 8 glass or china bowls, top
with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little
extra icing sugar.

Peel and core the pineapple and cut into cubes. Combine the
sugar and water in a saucepan, and stir over medium heat until the sugar
dissolves and the mixture boils. Boil for 5 minutes. Pour this syrup over the crushed
or chopped mint leaves, then cover and let stand until cold. Strain and add 1
tblsp of sherry.

Place the pineapple cubes in individual serving dishes and
spoon over the liquid, adding a little more sherry if liked. Top each with a
glacé cherry and a mint sprig.

Monday, 26 June 2017

“This
is so spritzy and refreshing that people put a spoonful in their mouth nd immediately
go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if
you put it in the freezer and forget to stir it, don’t worry, the vodka
prevents it from freezing into a solid block – after 15 minutes in the fridge
it will be soft enough to serve.”

Cut
the top off the pineapple and slice lengthwise into quarters. Slice off and
discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the
pineapple flesh into cubes.

Whiz
the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint
leaves.

Pour
the mixture into a plastic container or ice-cream tray and freeze for one hour
or two until firm on the outside and still liquid in the centre. Tip the
mixture into a bowl and beat well, then return to the freezer for another hour
or so, until partly frozen. Beat again, breaking up any crystals, then freeze
until required.

Chill
4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15
minutes to soften before serving. Scoop into the chilled bowls or glasses and
serve, with a sprig of mint on the side.

1 Brown the chicken: Cut the chicken into 1-inch cubes.
Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2
tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in
batches, if necessary – until golden all around, about 3-5 minutes per side.
Remove the chicken from the pan as it browns and place in a bowl to catch the
juices.

2 Get saucy! To the pan, add 1/2 tablespoon coconut oil.
Sauté the onions, peppers, and arrowroot until the vegetables are just-tender,
about 5 minutes. Add the pineapple chunks to the pan; stir-fry until they
begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring
until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any
brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk,
stirring to combine. Place the chicken in the sauce and pour in any accumulated
juices. Bring to a boil, then simmer, uncovered, until the sauce begins to
thicken, about 5 minutes.

2 Break the cauliflower into florets, removing the stems.
Place the florets in the food processor bowl and pulse until the cauliflower
looks like rice. This takes about 10 to 15 one-second pulses. You may need to
do this in two batches to avoid overcrowding.

3 Place the cauliflower rice in a large bowl, add the
melted coconut oil and salt. Toss with two wooden spoons until the rice is
coated with the oil. Spread in a single layer on the baking sheet and roast
until tender and beginning to get a few brown spots, about 25 minutes.

4 Serve with anything that needs a lovely bed of rice.
(Meatballs are always a good choice.)

“The world’s freshest oil: In the pristine Solomon Islands,
locally grown, wild-harvested organic coconuts are hand-pressed into pure,
organic extra virgin coconut oil within one hour of being opened. How? We
invented the DME® coconut oil press that’s set up in the villages where the
coconuts are grown.

The pure taste of freedom: Hand-pressed within an hour of
opening the coconut and then triple filtered, Niulife DME® Extra Virgin Coconut
Oil is the only 100% village-produced, Australian-owned, certified organic
coconut oil that gives all profits directly back to the communities that make
it.” (From the Niulife website)

“The Spice Exchange is a social enterprise initiative of
Access Community Services Limited that utilises the culinary skills and
traditions of refugee and migrant women to produce unique spice blends and
condiments.

The Spice Exchange promotes multiculturalism by providing
employment, training and work experience to culturally diverse women to develop
their workplace skills and confidence in Australia” (From the Spice Exchange website)

Sunday, 18 June 2017

“Pineapple contains bromelain which is an enzyme and a
powerful anti-inflammatory.Bromelain
not only helps the body heal faster but also reduces aches and pains.When added with fennel it gives a refreshing
anise flavor and is useful in calming the digestive system.A 2010 study showed that daily
supplementation of pineapple juice led to lower inflammation in mice’s colons.
A 2015 study found that just 200mL of pineapple juice every day helped improve
participants’ asthma symptoms and lowered their weight.”

“Home brewed Pineapple Orange Green Tea is crisp and cool
with a hint of citrus and pineapple to get you ready for spring! Serve as is
for a family friendly St. Patrick's Day, Mother's Day, or Easter drink or
sassify it with a shot of rum or Irish whiskey.” Amber Forbes, Slim Pickin's
Kitchen

Combine the pineapple juice, coconut water, and ginger
juice in a cocktail shaker or mason jar filled with ice. Shake well, taste, and
if needed, add a bit of honey to sweeten. If your pineapple is sweet enough,
you won't need much honey, if any.

Fill small, chilled glasses with lots of ice cubes, and
razor-thin slices of lime. Pour the pineapple coconut water into the prepared
glasses, and finish with an extra squeeze of lime if you like.

Tuesday, 13 June 2017

The Real Man's Cookbook, Mark MacIntyre
USA 1990

Veal with Mushrooms and Pineapple

“Here’s veal
with an Hawaiian twist! Veal schnitzels are fun to work with because they’re
tender, cook up in a jiffy and have a delicate, distinctive flavor. If you’re
like me and like your pineapple tart and flavorful rather than syrupy sweet,
buy the type packed in its own juice rather than sugar. Better yet, buy it
fresh and slice and core it just before cookig. You’ll taste the difference
immediately.” Mark MacIntyre

Season the veal
with salt and pepper. Heat the butter in a heavy-based frying pan and when the
butter foam subsides fry the schnitzels on both sides until golden brown and
cooked through, about 2 – 3 minutes per side. Gingerly remove from pan and keep
warm.

Sauté the
mushrooms in the same pan for 3 minutes, remove with a slotted spoon and keep
warm. Place the pineapple slices into the pan and heat through; remove with the
same slotted spoon and keep warm.

Pour the cream
into the pan and deglaze by stirring the residue into the cream. Cook slowly,
stirring until the sauce thickens slightly.

On individual
serving plates, arrange the veal slices, mushrooms and pineapple. Pour the
sauce over and serve.

Serves 8.

We varied the recipe a little, Les cooked the pineapple and veal on the barbecue and I made a sauce by lightly sauteeing the mushrooms with a dash of ground pepper and a little cream stirred through.

Thanks for the oyster mushroom kit Ella and Rob, they really were delicious (and fun to grow!) Anne

Sunday, 4 June 2017

"I'm the original breeder and developer of the Pineapple
Green Cheek Conure.

I first created the Pineapple mutation in the late '90s
and now have multiple generations of Pineapple to Pineapple breedings.

It's a sexed linked mutation and it took several years to
get males. It is still 100% a Green Cheek conure species, not a hybrid.

With each generation, they get more intense in color. I
have 28 generations of Green Cheek conures that I have selected and held back
for color intensity as well as stable attitudes.

This year I have many Pineapples that are very dark in
color and the red has intensified and fused into the head color and back.

These birds do not seem to fade in the sun like the Cinnamon
mutation when kept outside and have stayed a rich intense color.

Why a Green-Cheek Conure? 8 reasons to own one!

1. They are not loud compared to other parrots and
conures. They are in the Pyrrhura genus and make about one half the noise of a
Sun or Jenday Conure which makes them ideal for condos or apartments.

2. They are small birds with big bird personalities! They
play just like a large parrot or macaw - they will use their feet to hold
things, roll on their back to play or sleep. They love to wrestle with and then
be scratched by their favorite human.

3. They are easy to feed and not as destructive as a
large parrot.

4. They are easy to house with their ideal size they can
use most cockatiel cages and they do not need the heavy bars of a more
expensive cage.

5. Green-Cheeks have oil glands they use to preen their
feathers and do not create the dust found

on cockatiels, cockatoos, and African Grey Parrots.

6. Besides their personality and ideal size, Green-Cheeks
can be found in many beautiful colors.

7. People with pets, especially seniors, have lower blood
pressure, are happier, and live longer lives.

8. Tame Green-Cheeked Conures are very interactive with
people. They are bold and very personable but with individual personalities."